Cream Cheese Rooster Enchiladas are a fantastic dinner for a weeknight. Creamy rooster enchiladas are excellent when you’ve got some leftover cooked rooster,, like a rotisserie rooster. These golden brown creamy enchiladas aren’t too spicy and ideal for the entire household. This simple recipe will quickly go into your recipe rotation!
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Greatest Rooster Enchilada Recipe
Have you ever ever had some leftover cooked white rooster? Enchiladas are the proper means to make use of cooked rooster; if you’d like, you would use darkish meat. It’s fully as much as you.
These rotisserie chickens are laborious to move up in case you have ever been to Costco. If you happen to can’t take pleasure in your rooster in a single sitting, I like to peel off the meat after which use the carcass for rooster inventory. I’ve taken the meat and made glorious rooster enchiladas with them.
This recipe begins with a can of enchilada sauce you will discover within the grocery retailer. Canned enchilada sauce is a good way to start out a recipe; you should use both crimson or inexperienced chili sauce, but it surely’s fully as much as you.
These rooster enchiladas with cream cheese will likely be excellent on your dinner. You can also make these up rapidly, they usually style nice. Higher but, they even reheat effectively. So if it’s essential to make a meal forward, this can be the proper selection for you.
Whether or not you want crimson and even inexperienced enchilada sauce, we’ve got you coated with this recipe.
Cream Cheese Rooster Enchilada Substances
Here’s what it’s essential to make the enchiladas:
- Pre-cooked rooster – rotisserie or rooster breasts that weren’t breaded
- Cream cheese
- Bitter Cream
- Cheddar cheese
- Onion
- Chili powder
- Cumin
- Inexperienced chiles
- Tortillas
- Pink or inexperienced enchilada sauce
Recipe Variations
Listed here are a number of simple methods you may customise this recipe!
You’ll be able to swap the Cheddar cheese with Monterey Jack cheese. Monterey Jack cheese has an exquisite soften and a splendidly delicate taste.
Prime the enchiladas with some contemporary cilantro when these come out of the oven.
Chances are you’ll need to prime these with a few of your finest bitter cream or a sprinkling of sliced scallions earlier than serving.
Make Enchiladas with Cream Cheese Rooster
- In a big skillet, stir collectively the rooster, the block of cream cheese, bitter cream, a portion of the Cheddar cheese, onion, inexperienced chiles, and seasonings.
- Warmth over medium warmth till the cheeses are melted, and the combination is creamy.
- Coat a baking dish with cooking spray.
- Place a heaping scoop of the rooster and cheese combination on a tortilla.
- Roll up the tortilla and place the seam facet down of the rolled tortilla within the backside of the baking dish.
- Repeat till all of the filling is used.
- Pour enchilada sauce on prime of rolled tortillas.
- Prime with remaining Cheddar cheese if desired.
- Bake at 350 levels Fahrenheit for 20 to 25 minutes.
Is it higher to make use of flour or corn tortillas for enchiladas?
Corn or flour tortillas? Actually, it relies on your choice. In conventional Mexican cooking, corn tortillas are used for enchiladas, however flour tortillas work simply high-quality.
Many individuals who take pleasure in consuming gluten-free select corn tortillas. Both sort of tortilla might be used on this recipe.
My finest tip for tortillas is to make sure they’re contemporary and heat when rolling them. This fashion, they’re extra pliable than when they’re chilly.
Hold Flour Tortillas from Getting Soggy when Making Enchiladas
My favourite approach for preserving the tortillas from getting soggy comes from a two-pronged method.
First, warmth the tortilla up in a sizzling skillet on each side till the tortilla puffs and begins to tackle a little bit of coloration. This can assist forestall the tortilla from taking over an excessive amount of sauce.
Secondly, don’t oversauce the enchiladas. You don’t need them swimming in sauce. Cowl them fully, however you aren’t making soup!
Simple Rooster Enchiladas with Cream Cheese
These enchiladas are tremendous simple to arrange, and since they’re delicate, they’re excellent for individuals who don’t like meals that’s too spicy. This enchilada recipe is family-friendly.
Neglect Taco Tuesday. This can be a tasty Mexican dish to make any day of the week!
I hope you take pleasure in these cream cheese rooster enchiladas. This can be a nice recipe. Round my home, it’s a household favourite.
Who doesn’t love Mexican meals? Whether or not you utilize contemporary rooster breasts or leftover rooster, it is a scrumptious dinner recipe. I hope you give this simple rooster enchilada recipe a strive as we speak.
Searching for extra Mexican Goodness? Strive these recipes!
Extra Simple Rooster Recipes
Be certain to check out extra of the finest Mexican recipes and simple rooster dinners.
Due to Julie Doellingen for the inspiration of this recipe.
Cream Cheese Rooster Enchiladas
These rooster enchiladas with cream cheese and bitter cream are a simple dinner to make and certain to be a household favourite.
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Servings: 8
Energy: 530kcal
Substances
- 2 cups pre-cooked rotisserie rooster
- 8 ounces cream cheese
- 1/2 cup bitter cream
- 1 tablespoon finely chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese
- 4 ounces inexperienced chilies
- 10 tortillas
- 20 ounces crimson or inexperienced enchilada sauce
Directions
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Preheat oven to 350 levels.
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De-bone rooster, and shred rooster into small items, if you do not have a rotisserie rooster you should use 3 to 4 cooked rooster breasts.
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In a big skillet, mix rooster, cream cheese cubes, bitter cream, chilies, chopped onion, seasonings, and three/4 cup cheddar cheese. Warmth till the cheeses are utterly melted.
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Coat baking pan with cooking spray. Scoop a heaping spoonful of rooster combination onto tortilla, roll, and place it into the pan with seam facet down.
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Repeat till all the filling is used. Pour enchilada sauce over the rolled tortillas.
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Sprinkle remaining cheese on prime of enchiladas and bake at 350 uncovered for 20-25 minutes.
Vitamin
Energy: 530kcal | Carbohydrates: 47g | Protein: 19g | Fats: 28g | Saturated Fats: 14g | Ldl cholesterol: 82mg | Sodium: 1432mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 3.7mg | Calcium: 279mg | Iron: 3.5mg
